sourdough crackers with rosemary
These sourdough crackers with rosemary are a delightful combination of crispy, flavorful textures perfect for snacking or cheese boards. An easy sourdough crackers recipe that uses pantry staples and reduces waste, these homemade rosemary crackers are a must-try!
Ingredients
- 1 cup all-purpose flour
- 1 cup sourdough starter discard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon kosher salt
- Olive oil cooking spray
- 1/2 teaspoon flaked sea salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the flour, sourdough starter discard, olive oil, rosemary, and kosher salt. Stir with a wooden spoon until the ingredients are just combined.
- Transfer the dough to a lightly floured surface and knead until smooth, about 1-2 minutes. Divide the dough into two equal pieces.
- Lightly flour a large sheet of parchment paper and place one dough piece on top. Roll it out into a thin rectangle, approximately 1/16-inch thick.
- Use a pizza cutter or sharp knife to cut the dough into 1 1/4-inch squares. Lightly spray the tops with olive oil cooking spray and sprinkle with flaked sea salt.
- Carefully transfer the parchment paper with the dough onto a baking sheet. Repeat with the second piece of dough.
- Bake in the preheated oven for 24-25 minutes, turning the baking sheet halfway through, until the crackers are golden brown and crispy.
- Remove from the oven and let the crackers cool completely on a wire rack before serving.